Table 5.
Changes in viscosity and hardness of soymilk-based banana-blueberry-puree by adding thickeners XanFlax and brand G.
| Characteristics | Control | X1 | X3 | X5 | G1 | G2 | G3 |
|---|---|---|---|---|---|---|---|
| Viscosity (mPa·s) |
4475.33 ± 444.84 e | 7545.33 ± 1329.03 e | 16,162.33 ± 1433.48 d | 31,775.00 ± 5661.20 b | 17,984.33 ± 2785.55 d | 26,710.67 ± 2830.05 c | 45,109.67 ± 3547.27 a |
| Hardness (N/m2) |
154.17 ± 19.63 e | 197.92 ± 8.54 d | 212.50 ± 5.59 d | 458.33 ± 3.23 b | 210.42 ± 3.23 d | 347.92 ± 8.54 c | 697.92 ± 8.54 a |
Control: puree without thickeners, X1: puree added with XanFlax 1%, X3: puree added with XanFlax 3%, X5: puree added with XanFlax 5%, G1: puree added with brand G 1.35%, G2: puree added with brand G 2.7%, G3: puree added with brand G 5.4%. Values in each row followed by different lower-case superscript letters are significantly different at p < 0.001 (one-way ANOVA, Bonferroni test).